Grilled Top Sirloin Steak and Mashed Sweet Potatoes
1 ½ -2 lb. top sirloin steak (I usually order 2 smaller steaks, about 3/4-1lb. each)
4 medium sized sweet potatoes, peeled and cut into large chunks
butter
brown sugar
salt and pepper, to taste
1 pkg. whole-grain dinner rolls
Place sweet potatoes in a large saucepan and fill with water. Bring water to boiling and cook the potatoes until they are pierced easily with a fork. When cooked through, drain the water, add a few tablespoons of butter and 3tbsp. brown sugar. Using a hand mixer, whip the potatoes until they are the consistency of mashed potatoes.
While potatoes are cooking, heat charcoal grill or stovetop grill pan on high heat and put a couple tablespoons of butter in the pan to melt. Meanwhile, salt and pepper each steak heavily on both sides, and place side-by-side on your grill pan. This is all the seasoning your steak will need, seriously. Grill for 4-5 minutes on each side turning ONLY once, or until it’s cooked to your liking. Let the steak rest for at least 5 minutes after it’s done cooking to retain its juices.
Serve with whole grain dinner rolls.
* Reserve leftovers for tomorrow night's meal.
Slow-Cooker Pot Roast with Potatoes and Carrots
3lb. chuck roast
1 (15oz.) can beef broth
1 small onion, quartered
1lb. baby carrots
4 large baking potatoes, peeled
salt and pepper, to taste
garlic powder, to taste
dried rosemary, to taste
Place roast in a large slow-cooker and season heavily with salt, pepper, garlic powder, and rosemary. Pour broth into the bottom of the slow-cooker, taking care not to let the broth rinse the seasoning off of the roast. Arrange the onion, potatoes, and carrots around the roast. Cover with lid and set on Low for 8 hours. When roast is finished, carefully pour the juices into a medium-sized saucepan and bring to a boil. Add cornstarch (according to package directions) to make a gravy out of the juices.
1 ½ -2 lb. top sirloin steak (I usually order 2 smaller steaks, about 3/4-1lb. each)
4 medium sized sweet potatoes, peeled and cut into large chunks
butter
brown sugar
salt and pepper, to taste
1 pkg. whole-grain dinner rolls
Place sweet potatoes in a large saucepan and fill with water. Bring water to boiling and cook the potatoes until they are pierced easily with a fork. When cooked through, drain the water, add a few tablespoons of butter and 3tbsp. brown sugar. Using a hand mixer, whip the potatoes until they are the consistency of mashed potatoes.
While potatoes are cooking, heat charcoal grill or stovetop grill pan on high heat and put a couple tablespoons of butter in the pan to melt. Meanwhile, salt and pepper each steak heavily on both sides, and place side-by-side on your grill pan. This is all the seasoning your steak will need, seriously. Grill for 4-5 minutes on each side turning ONLY once, or until it’s cooked to your liking. Let the steak rest for at least 5 minutes after it’s done cooking to retain its juices.
Serve with whole grain dinner rolls.
* Reserve leftovers for tomorrow night's meal.
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Pan-Grilled Salmon, Oven-Roasted Potatoes, and Parmesan Tomatoes
4 servings salmon filets
4 large baking potatoes, cut into 1" chunks
3 pints grape tomatoes (mixed variety is fine)
butter
olive oil
salt and pepper to taste
lemon pepper, to taste
chili powder, to taste
onion powder, to taste
garlic powder, to taste
parmesan cheese, to taste
dried basil, to taste
Preheat oven to 400 ̊. Place potato chunks in a metal 9"x13" baking dish and drizzle with olive oil, salt, pepper, onion powder, and garlic powder. Bake for 20-25 minutes or until potatoes are cooked through, tossing lightly every 5-10 minutes.
While potatoes cook, place tomatoes in a large glazed cast iron skillet or glass baking dish. Season with salt, pepper, basil, and parmesan cheese. Place in the oven and roast the tomatoes for 10-15 minutes or until parmesan cheese is lightly browned.
Meanwhile, heat a few tbsp. butter in a large skillet on medium heat. Season salmon filets with salt, pepper, lemon pepper, and chili powder. Reduce heat to Low and pan-grill the salmon for 2-3 minutes on each side, turning only once.
* Reserve leftovers for tomorrow night's meal.
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Slow-Cooker Pot Roast with Potatoes and Carrots
3lb. chuck roast
1 (15oz.) can beef broth
1 small onion, quartered
1lb. baby carrots
4 large baking potatoes, peeled
salt and pepper, to taste
garlic powder, to taste
dried rosemary, to taste
Place roast in a large slow-cooker and season heavily with salt, pepper, garlic powder, and rosemary. Pour broth into the bottom of the slow-cooker, taking care not to let the broth rinse the seasoning off of the roast. Arrange the onion, potatoes, and carrots around the roast. Cover with lid and set on Low for 8 hours. When roast is finished, carefully pour the juices into a medium-sized saucepan and bring to a boil. Add cornstarch (according to package directions) to make a gravy out of the juices.
*Reserve leftovers for tomorrow night's meal.
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(adapted from Rachael Ray recipe. The butternut squash adds that classic neon-orange mac&cheese appearance that we've all come to know and trust. Only it's scrumptious and, you know, healthier.)
1 lb. large elbow macaroni noodles
3 tbsp. butter
1/4 white onion, grated
1 (15oz.) can chicken broth
1 (10-16oz.) bag frozen butternut squash, thawed and puréed (or you can find puréed frozen squash at some grocery stores)
1 c. heavy cream or half-and-half
3 tbsp. flour
12oz. brick Extra-Sharp White Cheddar cheese, grated
1/2 c. grated parmesan cheese
salt and pepper to taste
dash nutmeg, optional
Bring a large pot of water to boiling and cook pasta to al denté, according to package directions. While pasta boils, melt the butter in a medium-sized saucepan over med-low heat. Add the grated onions and sauté for a couple of minutes. Add the broth and squash and stir constantly until warm. Add the cream and bring it to a low simmer.
Meanwhile, toss the flour, Cheddar, and Parmesan in a bowl and combine until the flour evenly coats the cheese. Add the cheese slowly to the simmering broth, stirring constantly with a wooden spoon or whisk until melted through. Season with salt and pepper to taste. You may want to add extra pepper or nutmeg to offset a bit of the sweetness from the squash.
* Reserve leftovers for tomorrow night's meal.
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Slow-Cooker Steak Soft Tacos and Broiled Parmesan Tomatoes
2lb. flank steak or thin-sliced sirloin
1 packet taco seasoning (or use the recipe found on this page)
1 small white onion, quartered
3 bell peppers, any color, sliced thinly
8oz. shredded cheddar
10 taco-sized soft tortillas
6 large tomatoes
parmesan cheese
salt and pepper
Place steak in a slow-cooker and sprinkle with taco seasoning. Add onion and peppers and cook on low for 6 hours.
When steak is cooked through, set your oven to Broil and slice each tomato in 1" thick slices (about 3 slices per tomato). Place tomatoes in a single layer in a shallow glass baking dish. Season heavily with salt and pepper, and add a generous amount of parmesan cheese. Broil for 5-10 minutes (under close watch!) or until parmesan is lightly browned.
While tomatoes are broiling, remove the steak from the slow-cooker and shred into large chunks. Heat a nonstick griddle on the stovetop and assemble the soft tacos by adding cheese, steak, peppers, and onions. Fold each tortilla in half and grill on the griddle until lightly toasted.
* Reserve leftovers for tomorrow night's meal.
1 small white onion, quartered
3 bell peppers, any color, sliced thinly
8oz. shredded cheddar
10 taco-sized soft tortillas
6 large tomatoes
parmesan cheese
salt and pepper
Place steak in a slow-cooker and sprinkle with taco seasoning. Add onion and peppers and cook on low for 6 hours.
When steak is cooked through, set your oven to Broil and slice each tomato in 1" thick slices (about 3 slices per tomato). Place tomatoes in a single layer in a shallow glass baking dish. Season heavily with salt and pepper, and add a generous amount of parmesan cheese. Broil for 5-10 minutes (under close watch!) or until parmesan is lightly browned.
While tomatoes are broiling, remove the steak from the slow-cooker and shred into large chunks. Heat a nonstick griddle on the stovetop and assemble the soft tacos by adding cheese, steak, peppers, and onions. Fold each tortilla in half and grill on the griddle until lightly toasted.
* Reserve leftovers for tomorrow night's meal.
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St. Louis Style Thin-Crust Veggie Pizza with Provel Cheese
2 recipes Super Simple Pizza crust (found here) or your favorite store-bought pizza dough
1 jar prepared sweet basil pasta sauce
Stuffed Peppers
(I usually don't serve a side dish with these because they leave me, well, stuffed. And I cut them into "boats" for the kids which they just love!)
2 recipes Super Simple Pizza crust (found here) or your favorite store-bought pizza dough
1 jar prepared sweet basil pasta sauce
2 bell peppers, finely chopped
1 (5oz.) can sliced black olives, drained
1/2 small white onion, finely chopped
1 (8oz.) pkg. sliced mushrooms
1 (16oz.) pkg. provel cheese
Preheat oven to 425̊ or to temperature listed according to pizza dough cooking instructions. Prepare 1 batch of pizza dough if you're making it from scratch. Using a rolling pin, roll out the dough over the entire surface of a greased cookie sheet. (Use less than the full batch of dough if you want a super-thin crust.) Spread the dough with 1-2 c. sauce, half of the Provel cheese, and half of the chopped peppers, olives, onions, and mushrooms. Bake 20-25 minutes.
Prepare a fresh pizza tomorrow night using the remaining batch of pizza dough, sauce, cheese, and chopped veggies. Bake and enjoy!
1 (5oz.) can sliced black olives, drained
1/2 small white onion, finely chopped
1 (8oz.) pkg. sliced mushrooms
1 (16oz.) pkg. provel cheese
Preheat oven to 425̊ or to temperature listed according to pizza dough cooking instructions. Prepare 1 batch of pizza dough if you're making it from scratch. Using a rolling pin, roll out the dough over the entire surface of a greased cookie sheet. (Use less than the full batch of dough if you want a super-thin crust.) Spread the dough with 1-2 c. sauce, half of the Provel cheese, and half of the chopped peppers, olives, onions, and mushrooms. Bake 20-25 minutes.
Prepare a fresh pizza tomorrow night using the remaining batch of pizza dough, sauce, cheese, and chopped veggies. Bake and enjoy!
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Stuffed Peppers
(I usually don't serve a side dish with these because they leave me, well, stuffed. And I cut them into "boats" for the kids which they just love!)
1 cup white rice
1 (15oz.) can black beans
1 packet taco seasoning (or use this recipe)
1 (15oz.) can diced tomatoes, drained
4 oz. shredded cheddar cheese
6 medium-sized bell peppers, any color
Preheat oven to 350 ̊. Prepare the rice according to package directions. While rice steams, wash the peppers and remove the stems and seeds. Place the peppers upright in a 9"x13" glass baking dish and add a little bit of water to the bottom of the dish. Bake the peppers for about 15 minutes.
Meanwhile, simmer the black beans on low heat for about 10 minutes and add taco seasoning. Using a large fork or potato-masher, lightly mash the beans until it is the consistency of chunky refried beans. Add the drained tomatoes and shredded cheddar and stir to combine, until cheese is melted. Remove from heat, and combine the bean-mixture with the cooked white rice.
Remove the peppers from the oven, and fill each pepper with the rice-bean filling. Each pepper may take 1/2 c. of filling or more, depending on the size of the peppers. (You may have a bit of filling left over, which you can just eat with chips and sour cream after the kids go to bed!) Bake for about 20 minutes or until cooked through.
* Reserve leftovers for tomorrow night's meal.
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Grilled Vegetable Lasagna
3-4 large zucchini
1 large eggplant
1 large tomato
1 (24oz.) container cottage cheese or ricotta cheese
1 (10oz.) pkg. frozen chopped spinach, thawed
1/2 c. grated parmesan cheese
1 egg
1 jar spaghetti sauce
1 (10oz.) pkg. sliced provolone or mozzarella cheese
salt and pepper, to taste
steak seasoning, to taste
dried basil, to taste
olive oil, for grilling
Slice zucchini and eggplant lengthwise into very thin strips (about 1/4") and sprinkle with salt. Lay them flat on a paper towel or clean hand towel for approximately 30 minutes, allowing the towel to absorb any excess moisture.
Meanwhile, prepare the rest of your ingredients. Thinly slice the tomato and set aside. Drain the thawed spinach and combine it with the cottage cheese, parmesan cheese, and egg. Preheat the oven to 350 ̊. Heat a large grill pan on med-high heat and heat a few tbsp. of olive oil. Season the zucchini and eggplant slices with salt, pepper, steak seasoning, and basil, and grill each piece, turning once. (This will have to be done in batches.)
When the zucchini and eggplant are grilled you can begin to assemble the lasagna. Spread about 1 cup of spaghetti sauce on the bottom of a 9"x13" glass baking dish. Layer half of the zucchini over the sauce, and layer half of the eggplant. over the zucchini. Spread half of the spinach-cottage cheese mixture over the eggplant, and top it with half of the provolone cheese. Layer all of the sliced tomatoes on top of the provolone, and spread another cup of spaghetti sauce over that. Repeat the process again by layering the remaining zucchini, eggplant, spinach-cottage cheese mixture, and remaining provolone.
Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes or until cheese is slightly browned and bubbly. This will yield 12 servings.
Sidenote: If you are lazy like me you can skip the first step of laying the sliced zucchini and eggplant on a hand towel to drain any excess moisture. This will result in a slightly watery lasagna after it is baked, but it doesn't affect the taste at all.
* Reserve leftovers for tomorrow night's meal.
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Penne Alfredo with Zucchini and Yellow Squash
1 lb. penne pasta
1 super-crazy-large zucchini (or 2 regular super-large zucchini, or at least 3 regular zucchini)
1 large yellow squash
1 lb. sliced mushrooms
butter, for sauté
salt and pepper, to taste
basil, thyme, or rosemary, to taste
Alfredo Sauce (recipe here) or 1 jar of your favorite pre-made Alfredo sauce
2 c. premade spaghetti sauce (or 1 can Italian diced tomatoes, pureed if desired)
half-and-half or milk, for thinning
Cook pasta until al denté
* Reserve leftovers for tomorrow night's meal.
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Pizza with Chicken, Tri-Colored Bell Peppers, and Mushrooms
2 recipes super simple pizza crust (found here) or 2 pkgs. store-bought pizza dough
2 boneless skinless chicken breasts, thawed
3 bell peppers, any color (preferably a variety of colors, like red, green, and yellow), sliced thinly
1 (10oz.) pkg. sliced portabella mushrooms
1 (8oz.) pkg. sliced provolone cheese
1 jar pizza sauce or marinara
Preheat oven to 425 ̊ or according to package directions (if you're using store-bought pizza dough). Prepare your pizza crust (if making your own) and roll out onto a greased baking sheet. Heat a large skillet or grill pan on high heat and spray with cooking spray or drizzle with olive oil. Grill or pan-fry the chicken on high heat until cooked through, seasoning with salt and pepper. When chicken is cooked through, remove from pan and add sliced peppers and mushrooms and saute lightly. Meanwhile, slice chicken into thin strips.
When peppers are sauteed, remove from heat. Layer sauce on each pizza crust and top with cheese. Layer chicken, peppers, and mushrooms on top of the cheese and bake for 25 minutes or until cheese is browned.
* Reserve leftovers for tomorrow night's meal. (You can also follow the instructions above and make just one pizza, reserving the leftover ingredients to make a fresh pizza tomorrow evening.)
2 recipes super simple pizza crust (found here) or 2 pkgs. store-bought pizza dough
2 boneless skinless chicken breasts, thawed
3 bell peppers, any color (preferably a variety of colors, like red, green, and yellow), sliced thinly
1 (10oz.) pkg. sliced portabella mushrooms
1 (8oz.) pkg. sliced provolone cheese
1 jar pizza sauce or marinara
Preheat oven to 425 ̊ or according to package directions (if you're using store-bought pizza dough). Prepare your pizza crust (if making your own) and roll out onto a greased baking sheet. Heat a large skillet or grill pan on high heat and spray with cooking spray or drizzle with olive oil. Grill or pan-fry the chicken on high heat until cooked through, seasoning with salt and pepper. When chicken is cooked through, remove from pan and add sliced peppers and mushrooms and saute lightly. Meanwhile, slice chicken into thin strips.
When peppers are sauteed, remove from heat. Layer sauce on each pizza crust and top with cheese. Layer chicken, peppers, and mushrooms on top of the cheese and bake for 25 minutes or until cheese is browned.
* Reserve leftovers for tomorrow night's meal. (You can also follow the instructions above and make just one pizza, reserving the leftover ingredients to make a fresh pizza tomorrow evening.)
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Crockpot Mexican Chicken Soup
(previously posted on allrecipes.com but I can't find it anymore. Thanks, Mystery Recipe-Submitter!)
2 cans niblets corn
3 boneless skinless chicken breasts
1-2 packets taco seasoning (or make your own with this recipe)
3 cans black beans
1 jar chunky salsa
1 tbsp. fresh chopped cilantro or 1 tsp. dried cilantro
2 c. shredded cheddar cheese (or 1 can cheddar cheese soup)
Lightly spray the inside of your crockpot with baking spray. Put corn in the bottom of the crockpot and layer the chicken on top of the corn. Sprinkle chicken with taco seasoning. Pour in salsa and top with black beans and cilantro. Cook on low heat for 6-8 hours. Remove chicken from crockpot and shred with two forks. Stir chicken back into the soup along with the cheese and stir to combine. Makes 6 large bowls.
* Reserve leftovers for tomorrow night's meal.
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Sausage-Corn Soup
(Given to me by a friend. It's just good eatin'. I also adapted this slightly to accommodate my laziness.)
1lb smoked sausage
1 large onion, chopped
4 cups diced potatoes
2 tsp. salt
1 large onion, chopped
4 cups diced potatoes
2 tsp. salt
1/8 tsp. black pepper
1 tsp. dried basil
1 tsp. chopped parsley
1 qt. chicken broth
1 can evaporated milk (I just used soy milk for Finn and half-and-half for us)
1 (16oz) can creamed corn
1 (16oz) whole kernel corn
1 tsp. dried basil
1 tsp. chopped parsley
1 qt. chicken broth
1 can evaporated milk (I just used soy milk for Finn and half-and-half for us)
1 (16oz) can creamed corn
1 (16oz) whole kernel corn
Cut sausage into small chunks. Brown the sausage with the diced onions in a large dutch oven or stock pot. Add the potatoes, salt, pepper, basil, parsley, broth, and corn, and simmer until potatoes are done. Add milk and bring to a boil. Serve with buttered crusty bread.
*Reserve leftovers for tomorrow night's meal.
*Reserve leftovers for tomorrow night's meal.
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3-4lb. chuck roast
1 qt. beef broth
salt and pepper, to taste
4-5 potatoes (or one potato per person per night)
desired baked potato toppings: butter, sour cream, chives (or you can use the juices from the pot roast as a gravy)
3 cans green beans or 1 (16oz.) pkg. frozen green beans
Place chuck roast in large crockpot and season heavily with salt and pepper. Add beef broth and set it on Low for 6 hours.
When pot roast has about 1 hour left of cooking time, wash potatoes and bake them at 350 ̊ for 45-60 minutes or until cooked through. (Or, you can wrap them in waxed paper and cook them in the microwave on High for about 5-8 minutes.) Meanwhile, cook green beans, seasoned with salt and pepper, on a low simmer until heated through.
* Reserve leftovers for tomorrow night's meal
Sidenote: I'm not a fan of leftover baked potatoes. I usually bake only 2-3 potatoes to serve on the first night, then bake additional potatoes the following night to serve fresh for that meal.
Also, if desired, you can make a gravy out of the juices left from the pot roast. When pot roast is done cooking, pour the liquid into a small saucepan and heat to boiling. Dissolve 1-2 tbsp. cornstarch with a small amount of cold water in a cup and pour into the boiling broth, stirring constantly until thickened. Season to taste with salt and pepper and spoon over the pot roast and/or baked potatoes.
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Smoked Pork Loin with Mashed Sweet Potatoes and Asparagus
3-4lb. pork loin
Seasoning Rub (salt, pepper, chili powder or smoked paprika, steak seasoning, brown sugar)
4 large sweet potatoes
butter
brown sugar or cinnamon
2 (10oz.) pkgs. asparagus spears
salt and pepper
Light a charcoal or gas grill on a low heat, at about 250 ̊ . While grill heats, combine in a small bowl 1-2 tbsp. each of salt and pepper, 1 tbsp. chili powder, 2 tsp. steak seasoning, and 1/4 c. brown sugar (or just eyeball your quantities) and rub over the pork loin, covering the entire surface. Smoke the pork loin on the grill for 3 1/2 hours or until cooked through, using a meat thermometer to verify that inside temperature has reached 160 ̊ . Allow pork loin to rest for a few minutes before serving.
When pork has about 30 minutes left to cook, wash and peel the sweet potatoes and cut into 1" chunks. Place in a large pot of boiling water and boil the potatoes until they are cooked through. Drain the potatoes and mash with a hand-mixer or potato-masher, and add butter and brown sugar or cinnamon to taste.
While the potatoes are boiling, melt a few tbsp. of butter in a large skillet or large shallow pan and add the asparagus spears. Season to taste with salt, pepper, and any additional seasonings. (I rely heavily on lemon-pepper seasoning but hey, I like it!)
*Reserve leftovers for tomorrow night's meal.
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Spaghetti Bolognese, Garlic Bread, and Roasted Green Beans
1 lb. pkg. spaghetti noodles
2 (24oz.) jars of your favorite spaghetti sauce (I like my noodles long and saucy, thatswhatshesaid.)
1 (8oz.) pkg. sliced mushrooms
1 (15oz.) can diced tomatoes (or a couple of diced fresh roma tomatoes)
1/2-1 lb. ground beef
salt and pepper, to taste
2 (10oz.) pkg. frozen green beans
olive oil
1 loaf french bread
butter
minced garlic
parmesan cheese (optional)
In large stock pot or dutch oven, cook pasta according to package directions. While pasta is boiling, cook ground beef in a large skillet over med-high heat and season heavily with salt and pepper as it cooks. When ground beef is cooked through, add sliced mushrooms, diced tomatoes, and sauce. Stir to combine and season with additional salt and pepper. Simmer sauce until pasta is cooked al dente.
While pasta cooks and sauce simmers, layer green beans in a metal baking dish, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven at 400 ̊, tossing with tongs occasionally until they are cooked through, about 15 minutes.
While green beans are roasting, slice the french bread in half lengthwise and butter each piece. Spread each piece with minced garlic and parmesan cheese and bake in the oven 10-15 minutes or until golden brown.
* Reserve leftovers for tomorrow night's meal.
1 lb. pkg. spaghetti noodles
2 (24oz.) jars of your favorite spaghetti sauce (I like my noodles long and saucy, thatswhatshesaid.)
1 (8oz.) pkg. sliced mushrooms
1 (15oz.) can diced tomatoes (or a couple of diced fresh roma tomatoes)
1/2-1 lb. ground beef
salt and pepper, to taste
2 (10oz.) pkg. frozen green beans
olive oil
1 loaf french bread
butter
minced garlic
parmesan cheese (optional)
In large stock pot or dutch oven, cook pasta according to package directions. While pasta is boiling, cook ground beef in a large skillet over med-high heat and season heavily with salt and pepper as it cooks. When ground beef is cooked through, add sliced mushrooms, diced tomatoes, and sauce. Stir to combine and season with additional salt and pepper. Simmer sauce until pasta is cooked al dente.
While pasta cooks and sauce simmers, layer green beans in a metal baking dish, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven at 400 ̊, tossing with tongs occasionally until they are cooked through, about 15 minutes.
While green beans are roasting, slice the french bread in half lengthwise and butter each piece. Spread each piece with minced garlic and parmesan cheese and bake in the oven 10-15 minutes or until golden brown.
* Reserve leftovers for tomorrow night's meal.
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Fried Chicken Salad
3 large chicken breasts, thawed
milk and flour, for breading
salt and pepper, as needed
cajun seasoning or ground red pepper, as needed
oil, for frying
1 large head romaine lettuce, torn into bite-sized pieces
1 (9oz.) pkg. baby spinach
3 large tomatoes, diced
1 cucumber, diced
2 bell peppers, any color, diced
1 recipe homemade ranch dressing (here's a good one) or your favorite store-bought dressing
3 large chicken breasts, thawed
milk and flour, for breading
salt and pepper, as needed
cajun seasoning or ground red pepper, as needed
oil, for frying
1 large head romaine lettuce, torn into bite-sized pieces
1 (9oz.) pkg. baby spinach
3 large tomatoes, diced
1 cucumber, diced
2 bell peppers, any color, diced
1 recipe homemade ranch dressing (here's a good one) or your favorite store-bought dressing
Place thawed chicken breasts in a gallon-size ziploc bag, and pound each chicken breast thin with a rolling pin or mallet until each breast is about 1/2" inch in diameter. Slice each chicken breast into 1 1/2" strips. Then, heat a large cast-iron skillet on high heat and add oil until it's about 2" deep.
Using two shallow bowls, pour milk in one bowl and in the other bowl combine about 2 cups flour, and a teaspoon or more of each: salt, pepper, and cayenne pepper . Using a large fork, bread each piece of chicken by first dipping it in the milk, then dipping it in the flour mixture, coating well. Place the breaded chicken on a large clean plate, and continue breading the rest of the chicken. By the time you're finished breading, the oil should be hot enough to fry. You can test to see if it's hot enough by flicking a tiny piece of chicken into the oil. If it sizzles and rises to the surface, it's ready. Fry chicken (in batches, if necessary), until each piece is cooked fully and the breading is a nice golden brown. (This may take up to 10 minutes per batch, but double-check that the chicken is cooked thoroughly after you pull it out of the oil!)
While the chicken fries, wash the lettuce and spinach, and toss with the diced tomatoes, cucumbers, and bell peppers. Serve chicken slices atop a bed of salad and drizzle with dressing.
* Reserve leftovers for tomorrow night's meal.
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Apple-Sausage Rigatoni
(adapted from www.bhg.com)
1 lb. pkg. rigatoni pasta
1 (20oz.) pkg. mild or hot Italian turkey sausage
1 1/2 lb. golden delicious or granny smith apples, peeled, cored, and thinly sliced
1 c. heavy cream or half-and-half
5 oz. crumbled gorgonzola cheese
In large stock pot or dutch oven, cook pasta according to package directions. While pasta is boiling, add turkey sausage links to a large skillet and cook over high heat, turning occasionally, until cooked through. In the last few minutes of cooking, add the sliced apples and continue to stir occasionally to prevent sticking. Remove sausage links from the skillet and slice thinly. Return sausage to pot and cook for another minute or so. Stir in cooked pasta, cream, and gorgonzola, and toss to combine.
* Reserve leftovers for tomorrow night's meal.
(adapted from www.bhg.com)
1 lb. pkg. rigatoni pasta
1 (20oz.) pkg. mild or hot Italian turkey sausage
1 1/2 lb. golden delicious or granny smith apples, peeled, cored, and thinly sliced
1 c. heavy cream or half-and-half
5 oz. crumbled gorgonzola cheese
In large stock pot or dutch oven, cook pasta according to package directions. While pasta is boiling, add turkey sausage links to a large skillet and cook over high heat, turning occasionally, until cooked through. In the last few minutes of cooking, add the sliced apples and continue to stir occasionally to prevent sticking. Remove sausage links from the skillet and slice thinly. Return sausage to pot and cook for another minute or so. Stir in cooked pasta, cream, and gorgonzola, and toss to combine.
* Reserve leftovers for tomorrow night's meal.
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Cinnamon Roasted Chicken, Rosemary Roasted Potatoes, and Green Beans
(adapted from www.bhg.com)
6 boneless skinless chicken breasts
olive oil, for drizzling
2 tsp. salt
1 tsp. (or more) ground cinnamon
1 tsp. black pepper
4 medium-sized baking potatoes (or more if they are small)
olive oil for drizzling
salt
pepper
dried onion powder
dried rosemary
3 (15oz.) cans cut green beans (drain 2 cans)
1 tbsp. butter
salt and pepper
Preheat oven to 400 ̊. Arrange chicken breasts in a 9"x13" glass baking dish, and drizzle with olive oil. Combine salt, pepper, and cinnamon in a small bowl, and rub the spice mixture over both sides of each chicken breast, fully coating each piece.
Next, wash the potatoes and cut them into 1" chunks. Arrange them in a single layer in a separate baking dish (I use a metal baking pan). Drizzle heavily with olive oil, and season with salt, pepper, and rosemary. Stir to combine.
Roast the chicken and the potatoes in the oven for 20 minutes or longer, until chicken is cooked through and potatoes are pierced easily with a fork. (You will have to stir the potatoes every 10 minutes or so while they are roasting to make sure they bake evenly.)
In the last few minutes of roasting, combine the green beans, butter, salt, and pepper in a medium-sized pot with a tight fitting lid. Heat through, stirring occasionally.
* Reserve leftovers for tomorrow night's meal.
6 boneless skinless chicken breasts
olive oil, for drizzling
2 tsp. salt
1 tsp. (or more) ground cinnamon
1 tsp. black pepper
4 medium-sized baking potatoes (or more if they are small)
olive oil for drizzling
salt
pepper
dried onion powder
dried rosemary
3 (15oz.) cans cut green beans (drain 2 cans)
1 tbsp. butter
salt and pepper
Preheat oven to 400 ̊. Arrange chicken breasts in a 9"x13" glass baking dish, and drizzle with olive oil. Combine salt, pepper, and cinnamon in a small bowl, and rub the spice mixture over both sides of each chicken breast, fully coating each piece.
Next, wash the potatoes and cut them into 1" chunks. Arrange them in a single layer in a separate baking dish (I use a metal baking pan). Drizzle heavily with olive oil, and season with salt, pepper, and rosemary. Stir to combine.
Roast the chicken and the potatoes in the oven for 20 minutes or longer, until chicken is cooked through and potatoes are pierced easily with a fork. (You will have to stir the potatoes every 10 minutes or so while they are roasting to make sure they bake evenly.)
In the last few minutes of roasting, combine the green beans, butter, salt, and pepper in a medium-sized pot with a tight fitting lid. Heat through, stirring occasionally.
* Reserve leftovers for tomorrow night's meal.
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Beef and Broccoli over Brown Rice
1 1/2-2 lb. sirloin steak, sliced thinly
2 tbsp. butter
salt and pepper, to taste
2 (10oz.) pkgs. frozen broccoli florets
2 (10oz.) cans brown or mushroom gravy
2 c. long-grain brown rice
Start this meal by preparing 2 cups of long-grain brown rice according to package directions. While the rice cooks, melt the butter over high heat in a large skillet. Add sliced sirloin and season heavily with salt and pepper. (I love black pepper. I go through pepper waaay too quickly and it's because I put a load of it on everything, especially steak.) Allow the beef to sear for a few minutes, stirring occasionally. After a couple minutes of cooking over high heat, add 2 cans of gravy and bring to a simmer. Simmer the beef for a few minutes, then add frozen broccoli. Increase heat to high and stir until broccoli is cooked through. Add more salt and pepper, if necessary. Cover with a lid to keep it hot until the rice is done cooking. Serve beef-broccoli mixture over rice.
* Reserve leftovers for tomorrow night's meal.
1 1/2-2 lb. sirloin steak, sliced thinly
2 tbsp. butter
salt and pepper, to taste
2 (10oz.) pkgs. frozen broccoli florets
2 (10oz.) cans brown or mushroom gravy
2 c. long-grain brown rice
Start this meal by preparing 2 cups of long-grain brown rice according to package directions. While the rice cooks, melt the butter over high heat in a large skillet. Add sliced sirloin and season heavily with salt and pepper. (I love black pepper. I go through pepper waaay too quickly and it's because I put a load of it on everything, especially steak.) Allow the beef to sear for a few minutes, stirring occasionally. After a couple minutes of cooking over high heat, add 2 cans of gravy and bring to a simmer. Simmer the beef for a few minutes, then add frozen broccoli. Increase heat to high and stir until broccoli is cooked through. Add more salt and pepper, if necessary. Cover with a lid to keep it hot until the rice is done cooking. Serve beef-broccoli mixture over rice.
* Reserve leftovers for tomorrow night's meal.
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BBQ Pork Steaks, Mexican Corn, and Coleslaw
2 lb. center cut pork steaks
salt and pepper, to taste
your favorite bottled BBQ sauce (we use Bullseye)
2 (15oz.) cans of corn
3 tbsp. mayonnaise
2 tsp. lime juice
1 tbsp. grated parmesan cheese
1/2 tsp. chili powder
1/4 tsp. ground red pepper
1/4 tsp. ground cumin
1/8 tsp. salt
1 lb. shredded cabbage
1 carrot, shredded
1/2 green pepper, diced
2 tomatoes, seeded and diced
1/2 cucumber, diced
1/2 c. vinegar (red or white)
1/4 c. oil
1/2 c. sugar
salt and pepper, to taste
Heat charcoal grill. While grill heats up, prep the pork steaks by seasoning heavily with salt and pepper. When the grill is ready, place pork steaks over direct heat and baste with the BBQ sauce until steaks are cooked through, basting occasionally with additional sauce.
While pork steaks are grilling, heat both cans of corn in a medium-sized pot on low heat. While corn heats, combine the next 7 ingredients (mayonnaise thru salt) in a bowl and stir well. Add the mayonnaise mixture to the corn and stir until heated through.
Finally, it's time to prepare the coleslaw. Combine the shredded cabbage, carrot, and diced pepper, tomato, and cucumber in a large bowl and season heavily with salt and pepper. Combine the vinegar, oil, sugar, salt and pepper in a bowl and stir briskly to combine. Pour the vinegar mixture over the coleslaw mixture and stir to combine. (Coleslaw can also be made several hours ahead of time to allow flavors to meld.)
2 lb. center cut pork steaks
salt and pepper, to taste
your favorite bottled BBQ sauce (we use Bullseye)
2 (15oz.) cans of corn
3 tbsp. mayonnaise
2 tsp. lime juice
1 tbsp. grated parmesan cheese
1/2 tsp. chili powder
1/4 tsp. ground red pepper
1/4 tsp. ground cumin
1/8 tsp. salt
1 lb. shredded cabbage
1 carrot, shredded
1/2 green pepper, diced
2 tomatoes, seeded and diced
1/2 cucumber, diced
1/2 c. vinegar (red or white)
1/4 c. oil
1/2 c. sugar
salt and pepper, to taste
Heat charcoal grill. While grill heats up, prep the pork steaks by seasoning heavily with salt and pepper. When the grill is ready, place pork steaks over direct heat and baste with the BBQ sauce until steaks are cooked through, basting occasionally with additional sauce.
While pork steaks are grilling, heat both cans of corn in a medium-sized pot on low heat. While corn heats, combine the next 7 ingredients (mayonnaise thru salt) in a bowl and stir well. Add the mayonnaise mixture to the corn and stir until heated through.
Finally, it's time to prepare the coleslaw. Combine the shredded cabbage, carrot, and diced pepper, tomato, and cucumber in a large bowl and season heavily with salt and pepper. Combine the vinegar, oil, sugar, salt and pepper in a bowl and stir briskly to combine. Pour the vinegar mixture over the coleslaw mixture and stir to combine. (Coleslaw can also be made several hours ahead of time to allow flavors to meld.)
* Reserve leftovers for tomorrow night's meal.
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Grilled Chicken Legs, Randy's Dandies Baked Beans, and Sautéed Broccoli
6-8 chicken legs (or 10 drumsticks)
butter
salt and pepper, to taste
thyme OR rosemary, to taste
4 cans pork and beans, drained and rinsed
1 onion, diced
1/2 green pepper, diced
1/2 c. brown sugar
1/2 c. maple syrup
2 tsp. steak seasoning
1 tsp. seasoned salt
1 tsp. black pepper
1 1/2 c. mesquite or hickory BBQ sauce
1 tbsp. liquid smoke
8 oz. apple juice
3 tbsp. butter
2 (10oz.) pkg. frozen broccoli spears or florets
salt and pepper, to taste
lemon pepper seasoning, to taste
Heat charcoal grill. While grill heats, you can begin preparing the baked beans.
We'll start by making the beans because they will bake as you prepare the rest of the meal. Mix beans, onion, pepper, brown sugar, maple syrup, seasonings, sauce, and liquid smoke in a large cast iron pan or dutch oven. Thin with apple juice to desired consistency. Bake at 350 ̊ until beans begin to bubble in the middle (about 30-45 minutes).
While beans are baking, pierce chicken legs with a fork. Then, slide a couple pats of butter underneath the skin of each piece of chicken, and season the top and bottom of each leg heavily with salt and pepper, and thyme or rosemary. Grill over direct heat until chicken is cooked through, turning occasionally.
When chicken and beans have about 10 minutes left of cooking time, start the broccoli. Melt the butter in a large saucepan and add broccoli. Season with salt, pepper, and lemon pepper, and cover with a lid, stirring occasionally, until broccoli is firm but cooked through.
Pull the beans out of the oven, bring the chicken in from the grill, and serve with broccoli.
6-8 chicken legs (or 10 drumsticks)
butter
salt and pepper, to taste
thyme OR rosemary, to taste
4 cans pork and beans, drained and rinsed
1 onion, diced
1/2 green pepper, diced
1/2 c. brown sugar
1/2 c. maple syrup
2 tsp. steak seasoning
1 tsp. seasoned salt
1 tsp. black pepper
1 1/2 c. mesquite or hickory BBQ sauce
1 tbsp. liquid smoke
8 oz. apple juice
3 tbsp. butter
2 (10oz.) pkg. frozen broccoli spears or florets
salt and pepper, to taste
lemon pepper seasoning, to taste
Heat charcoal grill. While grill heats, you can begin preparing the baked beans.
We'll start by making the beans because they will bake as you prepare the rest of the meal. Mix beans, onion, pepper, brown sugar, maple syrup, seasonings, sauce, and liquid smoke in a large cast iron pan or dutch oven. Thin with apple juice to desired consistency. Bake at 350 ̊ until beans begin to bubble in the middle (about 30-45 minutes).
While beans are baking, pierce chicken legs with a fork. Then, slide a couple pats of butter underneath the skin of each piece of chicken, and season the top and bottom of each leg heavily with salt and pepper, and thyme or rosemary. Grill over direct heat until chicken is cooked through, turning occasionally.
When chicken and beans have about 10 minutes left of cooking time, start the broccoli. Melt the butter in a large saucepan and add broccoli. Season with salt, pepper, and lemon pepper, and cover with a lid, stirring occasionally, until broccoli is firm but cooked through.
Pull the beans out of the oven, bring the chicken in from the grill, and serve with broccoli.
* Reserve leftovers for tomorrow night's meal.
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Summer Vegetable Pizza
2 recipes super simple pizza crust (found here)
2 large yellow tomatoes (sliced thinly)
2 large red tomatoes (sliced thinly)
1 large zucchini (sliced thinly)
1 large bell pepper, any color (sliced thinly into rings)
2 c. pasta sauce
1 (5oz) container crumbled feta cheese
1 c. grated parmesan cheese
Preheat oven to 425 ̊. Roll out your pizza dough onto a greased baking sheet to make 2 large pizzas. Spread each crust with sauce and feta cheese. Layer with the tomatoes, zucchini, and bell pepper, and top with parmesan cheese. Bake for 20-25 minutes.
* Reserve leftovers for tomorrow night's meal.
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Summer Squash Casserole
6 c. sliced yellow squash and/or zucchini
1 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1/2 c. melted butter
1 (8oz) pkg. Herb or Chicken Stuffing mix
Preheat oven to 350. Boil squash and onion in salted water for 5 minutes, and drain. Meanwhile, combine soup, sour cream, and vegetables in a large bowl. In a separate bowl, combine stuffing and melted butter. Spread 2/3 of the stuffing mixture in the bottom of a 9"x13" glass casserole. Spoon vegetables over stuffing and top with remaining stuffing mix. Bake for 30 minutes.
* Reserve leftovers for tomorrow night's meal.
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Buffalo Chicken Sandwiches and Salad
4-5 boneless, skinless chicken breasts, thawed
milk, for dipping
flour, salt, pepper, and cayenne pepper for breading
Hot sauce (What's your favorite brand? I don't yet have one.)
1 pkg. (8 count) whole-wheat bakery buns
1 pkg. (8 count) sliced cheddar or pepperjack cheese
lettuce and tomatoes for garnish
oil, for frying
1 (9oz.) pkg. romaine lettuce or spring mix greens
1 large tomato or pint of grape tomatoes
1 small cucumber
shredded cheese or Parmesan cheese
favorite salad dressing
Place thawed chicken breasts in a gallon-size ziploc bag, and pound each chicken breast thin with a rolling pin or mallet until each breast is about 1/2" inch in diameter. If chicken breasts look really large after you have pounded them flat, you can cut them in half to make sandwich-sized pieces. Then, heat a large cast-iron skillet on high heat and add an inch or so of oil.
Using two shallow bowls, pour milk in one bowl and in the other bowl combine flour, salt, pepper, and cayenne pepper . Using a large fork, bread each piece of chicken by first dipping it in the milk, then dipping it in the flour mixture, coating well. Place the breaded breast on a large clean plate, and continue breading the rest of the chicken. By the time you're finished breading, the oil should be hot enough to fry. You can test to see if it's hot enough by flicking a tiny piece of chicken into the oil. If it sizzles and rises to the surface, it's ready. Fry chicken (in batches, if necessary), until each piece is cooked fully and the breading is a nice golden brown. (This may take up to 10 minutes per batch, but double-check that the chicken is cooked thoroughly after you pull it out of the oil!) Once all the chicken is fried, place all pieces in a large tupperware container, sprinkle with hot sauce to your tastes, and cover with lid. Shake the tupperware to evenly distribute the hot sauce. Serve chicken on bakery bun with cheese, lettuce, and tomatoes.
While the chicken fries you'll have a few minutes here and there to prepare your salad. Combine lettuce, tomatoes, cucumbers, and cheese in a large bowl and toss with your favorite dressing. Chill the salad in the fridge until the sandwiches are ready.
* Reserve leftovers for tomorrow night's meal.
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Simply Scrumptious Hamburger Soup
1 lb. ground beef
1/2 c. onion, chopped
1 can diced tomatoes
1 can black beans (drained and rinsed, optional)
1 can minestrone soup (I think Campbell's brand works great in this recipe but any minestrone will do!)
Brown beef and onions. Add remaining ingredients and simmer until hot. Serve with crusty bread.
1 lb. ground beef
1/2 c. onion, chopped
1 can diced tomatoes
1 can black beans (drained and rinsed, optional)
1 can minestrone soup (I think Campbell's brand works great in this recipe but any minestrone will do!)
Brown beef and onions. Add remaining ingredients and simmer until hot. Serve with crusty bread.
* Reserve leftovers for tomorrow night's meal.
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Crockpot Santa Fe Chicken
1 (14oz.) can diced tomatoes with green chiles
2 (15oz.) cans black beans, drained
1 (15oz.) can corn
1 tbsp. dried cilantro
1 (15oz.) can chicken broth
1/4 c. chopped onion
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. pepper
Combine broth, beans, corn, tomatoes, cilantro, onion, garlic powder, cayenne pepper, and salt in the crockpot. Season chicken breasts with salt and pepper and lay on top. Cook on Low for 8 hours or on High for 6 hours. About 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir to combine. Adjust seasonings if necessary. Serve with warm tortillas, tortilla chips, or rice.
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Turkey Sliders
1.5 lb. ground turkey
salt and pepper
2 tbsp. butter, for grilling
1 (12 count) pkg. whole wheat dollar rolls or slider buns
various burger toppings like: sharp cheddar, dill pickle slices, tomatoes, mayo, mustard
Divide ground turkey into 10 equal-sized meatballs, and season heavily with salt and pepper. Heat large griddle on med-high heat and melt the butter. When butter is melted, place 5 meatballs on the griddle, and press flat with a heavy metal spatula. (I only have room on my griddle for 5 burgers at a time so you may have to do this in two batches.) Season with additional salt and pepper and let grill for several minutes before turning, which will allow the meat to brown nicely. Flip burgers and season the other side with salt and pepper.
(These burgers can be made ahead of time and frozen, then thawed and assembled before meal-time with buns, toppings, etc.)
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Mediterranean Penne Pasta
(adapted from a Fleishmann's advertorial.)
1 (16oz.) pkg. penne pasta
1/3 c. butter (I use Smart Balance)
3 tbsp. chopped kalamata olives
3 cloves minced garlic
1 tbsp. capers
1 (14oz.) can diced tomatoes, drained
2 tbsp. dried basil (or 1/4 c. fresh basil, torn)
Cook pasta according to package directions. Meanwhile, melt butter in a large skillet on medium-high heat. Add olives, garlic, and capers, and stir. Cook for about 30 seconds or until garlic is golden brown. Add tomatoes and stir. Reduce heat to low and simmer 5 minutes, stirring occasionally.
Drain pasta when it's cooked al dente. Add olive-caper-tomato mixture to pasta, and add basil. Toss lightly and serve.
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Spaghetti with Mini Turkey Meatballs
1 lb. spaghetti noodles
2 jars of your favorite pasta sauce
1/2 lb. ground turkey
salt and pepper
1 tsp. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. onion powder
Cook pasta al dente, according to package directions. While water boils, preheat oven to 350 ̊. Mix the ground turkey with salt, pepper, Italian seasoning, garlic powder, and onion powder, and form into 1" meatballs. Bake for 20 minutes or until cooked through. Drain pasta when it is cooked al dente. When meatballs are done baking, combine meatballs with cooked pasta and sauce, and toss gently.
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Spinach Lasagna
1 lb. no-bake lasagna noodles (whole wheat noodles if you can find it)
1 jar pasta sauce
1 (15oz.) container ricotta cheese or cottage cheese
1/2 c. parmesan cheese
1 (10oz.) pkg. chopped spinach, thawed and drained
1 egg
1 (16oz.) pkg. shredded mozzarella cheese
Preheat oven to 350 ̊. Mix together the following ingredients: ricotta cheese, parmesan cheese, chopped spinach, and egg. In a 9"x13" glass baking dish, layer 1 c. sauce, 3 noodles, and 1 c. of the ricotta-spinach mixture, and top with 1/3 of the mozzarella cheese. Repeat layers two more times. Cover baking dish with foil and bake for 35 minutes. Remove foil, and bake another 5-10 minutes or until cheese is browned and bubbly. Will yield 12 servings.
Calzones
Fill with your favorite ingredients like:
Grilled chicken, tomatoes, and spinach
Hot Italian sausage, peppers, and onion
Roasted vegetables (fresh tomatoes, zucchini, eggplant, olives, peppers, etc.)
Roll out one batch of pizza dough into a rectangle onto greased baking sheet. Spread the entire crust with premade pasta sauce and cheese, and layer the center (lengthwise) section with the ingredients of your choice. Fold the top third of the crust down over the center section, then the bottom third over the top of the center section, forming a "log" of sorts. Crimp the edges with a fork, and stab a few fork-holes on top to let the steam escape as it bakes. Brush the top of the uncooked calzone with melted butter and a sprinkle of parmesan and rosemary or basil. Bake at 350 ̊ for 20-25 minutes, then let cool before slicing into 4-5 servings.
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Chicken Salad
1.5-2lb. boneless skinless chicken breasts
1/2 c. water
salt and pepper
2-3 stalks celery
1 c. red grapes
1/2 c. sliced almonds
mayonnaise (Hellman's please)
Sliced bell peppers and tomatoes
Season chicken breasts with salt and pepper and place in a crockpot with 1/2 c. water and cook on low for 4 hours or until chicken is cooked through and easily shredded with a fork. Remove from crockpot and shred all chicken breasts.
1 lb. no-bake lasagna noodles (whole wheat noodles if you can find it)
1 jar pasta sauce
1 (15oz.) container ricotta cheese or cottage cheese
1/2 c. parmesan cheese
1 (10oz.) pkg. chopped spinach, thawed and drained
1 egg
1 (16oz.) pkg. shredded mozzarella cheese
Preheat oven to 350 ̊. Mix together the following ingredients: ricotta cheese, parmesan cheese, chopped spinach, and egg. In a 9"x13" glass baking dish, layer 1 c. sauce, 3 noodles, and 1 c. of the ricotta-spinach mixture, and top with 1/3 of the mozzarella cheese. Repeat layers two more times. Cover baking dish with foil and bake for 35 minutes. Remove foil, and bake another 5-10 minutes or until cheese is browned and bubbly. Will yield 12 servings.
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Fill with your favorite ingredients like:
Grilled chicken, tomatoes, and spinach
Hot Italian sausage, peppers, and onion
Roasted vegetables (fresh tomatoes, zucchini, eggplant, olives, peppers, etc.)
Roll out one batch of pizza dough into a rectangle onto greased baking sheet. Spread the entire crust with premade pasta sauce and cheese, and layer the center (lengthwise) section with the ingredients of your choice. Fold the top third of the crust down over the center section, then the bottom third over the top of the center section, forming a "log" of sorts. Crimp the edges with a fork, and stab a few fork-holes on top to let the steam escape as it bakes. Brush the top of the uncooked calzone with melted butter and a sprinkle of parmesan and rosemary or basil. Bake at 350 ̊ for 20-25 minutes, then let cool before slicing into 4-5 servings.
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1.5-2lb. boneless skinless chicken breasts
1/2 c. water
salt and pepper
2-3 stalks celery
1 c. red grapes
1/2 c. sliced almonds
mayonnaise (Hellman's please)
Sliced bell peppers and tomatoes
Season chicken breasts with salt and pepper and place in a crockpot with 1/2 c. water and cook on low for 4 hours or until chicken is cooked through and easily shredded with a fork. Remove from crockpot and shred all chicken breasts.
In a large bowl mix chicken with the remaining ingredients, adding mayonnaise 1 or 2 spoonfuls at a time until it reaches the consistency you like. Season heavily with pepper and add salt to taste. Serve on whole wheat bread or Sandwich Thins, with sliced bell peppers and tomatoes.
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Awesome Unnamed Vegetarian Bagel Sandwich
1 (6 count) pkg. whole wheat bagels, sliced
1 (8oz.) pkg. low-fat cream cheese
1 large cucumber, sliced
1 large tomato, sliced
Slice bagel and spread generously with cream cheese. Add sliced cucumbers and tomatoes. Enjoy!
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Mexican Lasagna
1lb. ground beef 1 packet taco seasoning (or recipe found here)
1 (15oz.) can diced tomatoes with chiles
1 (15oz.) can refried pinto beans or refried black beans
1 small can sliced black olives
4 (8”-10") flour tortillas
1 (8oz.) bag of shredded Cheddar
Preheat oven to 350̊. Brown the ground beef on medium heat until cooked through, breaking the beef into very small chunks as it cooks. When fully cooked add taco seasoning, diced tomatoes, refried beans, and black olives, and stir to combine. Set aside. Cut all 4 tortillas in half and trim the corners slightly. In a glass 8”x8” baking dish layer 2 tortillas (or 4 half-tortillas) on the bottom of the dish, then layer half of the meat mixture and half of the cheese. Top with remaining 4 half-tortillas and the rest of the meat mixture, and top with remaining cheese. Bake for 20-25 minutes.
This dish makes 4 gargantuan servings, or 6 regular-person portions, served with sliced bell peppers and tomatoes for a well-rounded meal.
This dish makes 4 gargantuan servings, or 6 regular-person portions, served with sliced bell peppers and tomatoes for a well-rounded meal.
* Reserve leftovers for tomorrow night's meal.
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Pasta Alfredo with Roasted Vegetables
1 small eggplant
1 (8oz.) pkg. white or Portobello mushrooms
1 zucchini
1 red or yellow bell pepper (or jarred roasted red peppers)
Olive oil
Salt and pepper
Sliced Greek olives
1 lb. pasta (penne or shell works best)
1 recipe Alfredo sauce (found here, so easy) or 2 jars of your favorite Alfredo sauce (Classico and Bertolli are good brands to try.)
Heat oven to 400̊. Wash eggplant, mushrooms, zucchini, and pepper thoroughly and cut into ½”-1” cubes. Arrange the vegetables in a single layer in a 9”x13” metal baking pan, and drizzle with olive oil. Season heavily with salt and pepper, and season with additional spices, if desired. (Garlic and onion powder or Cajun seasoning would also work well.) Stir to combine and roast in the oven for approximately 25 minutes, stirring with a large wooden spoon every 5-10 minutes to roast evenly.
Meanwhile, fill a large stock pot with water and heat to boiling. Cook noodles according to package directions. While pasta boils, heat a large skillet and prepare the Alfredo sauce. Your vegetables should be almost finished roasting around the time the pasta is finished. When vegetables, pasta, and sauce are ready, combine all ingredients, including the sliced olives, into the stock pot and stir to combine.
* Reserve leftovers for tomorrow night's meal.
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Turkey Tenderloins with Oven-Roasted Potatoes and Sautéed Zucchini
1 (24oz.) pkg. Jennie-O Turkey Tenderloin (Oven-Roasted or Rotisserie flavors)
1 (24oz.) pkg. Jennie-O Turkey Tenderloin (Oven-Roasted or Rotisserie flavors)
4 medium-sized baking potatoes, cut into large chunks
Olive oil
Salt and pepper
Garlic powder
Onion powder
2 large zucchini
Butter
Bake turkey tenderloins according to package directions. (This may take up to an hour or slightly over.) When turkey is about halfway through cooking, cut the potatoes into large chunks and place in a 9”x13” metal baking pan. Drizzle with olive oil and season heavily with salt, pepper, garlic powder, and onion powder. Stir to combine and roast the potatoes in the oven for 20-30 minutes, stirring every 10 minutes or so until cooked through.
When the potatoes and turkey have about 10 minutes left to bake, melt butter in a skillet and slice zucchini into ¼” slices. Add to melted butter and season with salt and pepper.
When turkey is cooked, let rest for 5 minutes before slicing. Serve turkey with a side of potatoes and zucchini.
* Reserve leftovers for tomorrow night's meal.
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BBQ Pulled Pork Sandwiches
3lb. pork tenderloin
1 (12oz.) bottle root beer
Salt and pepper
Bottle of your favorite BBQ sauce (Bullseye BBQ sauce is pretty good and it doesn’t have HFCS or dairy in it. Go on and read your labels, there’s some crazy shtuff in some of these sauces!)
1 pkg. bakery buns
1 (12oz.) bottle root beer
Salt and pepper
Bottle of your favorite BBQ sauce (Bullseye BBQ sauce is pretty good and it doesn’t have HFCS or dairy in it. Go on and read your labels, there’s some crazy shtuff in some of these sauces!)
1 pkg. bakery buns
Season pork tenderloin heavily with salt and pepper, and place in a large crockpot. Add the bottle of root beer and set crockpot to cook on low for 8-10 hours.
When pork is done, remove meat from the crockpot and shred lightly with two forks. Add the meat back to the crockpot and stir in your desired quantity of BBQ sauce. Serve on bakery buns with a side dish of your choice.
* Reserve leftovers for tomorrow night's meal.
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5 or 6 chicken breast halves, thawed and pounded flat to approx. 1/2" thickness
salt and pepper
Italian seasoning
Cajun seasoning
(Or go with your preferred chicken seasonings. I kind of threw this one together and it turned out pretty good. Experiment to your liking though!)
4 large sweet potatoes, peeled and cut into 1" chunks
butter
brown sugar
1 (16 oz.) pkg. frozen broccoli
Starting with the chicken: put 2 or 3 thawed chicken breasts in a plastic gallon-size Ziploc bag and seal, pressing out any air as you close the bag. Pound chicken thin with mallet or heavy rolling pin, until chicken is approximately 1/2" thick. This will help the chicken cook quickly and evenly. Season each chicken breast heavily on both sides and place carefully in a large iron skillet greased with oil. Let chicken cook on one side for 5 minutes or so before flipping. Cook thoroughly until chicken is evenly browned on both sides. Since the chicken breasts will be so large, you may have to cook the 5-6 breasts in two separate batches. No biggie.
While chicken cooks, place the peeled potato chunks in a large glass microwave-safe bowl with glass lid, dot with a few tbsp. butter, and sprinkle with brown sugar. Add a few tbsp. of water so potatoes don't dry out as they are cooking. Cover with lid and microwave on high for 10+ minutes (stirring halfway through) or until potatoes are easily pierced with a fork.
While chicken cooks, place the peeled potato chunks in a large glass microwave-safe bowl with glass lid, dot with a few tbsp. butter, and sprinkle with brown sugar. Add a few tbsp. of water so potatoes don't dry out as they are cooking. Cover with lid and microwave on high for 10+ minutes (stirring halfway through) or until potatoes are easily pierced with a fork.
While potatoes are cooking for the last few minutes, heat a medium-sized pot or skillet and melt a few tbsp. butter. Add frozen broccoli and season with salt and freshly ground pepper. Cook through, stirring occasionally, until broccoli is tender.
* Reserve leftovers for tomorrow night's meal.
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Bruschetta Pizza with Cornmeal Crust
All the listed ingredients need to be finely chopped:
1 yellow bell pepper
1/4 c. chopped Vidalia onion 1 medium zucchini
1 red bell pepper
6 roma tomatoes or regular medium-sized tomatoes
1/4 c. chopped Greek olives
1 tsp. crushed red pepper flakes
1/2 tsp. dried basil
3 cloves minced garlic
5 oz. pkg. feta cheese crumbles
2 recipes Cornmeal Pizza Crust (or your preferred store-bought dough)
Combine all ingredients except for the feta cheese in a large bowl and drizzle with a bit of olive oil and red wine vinegar. Toss until well coated, and let sit over night in the refrigerator for the flavors to meld. The following night, prepare one batch of pizza crust and drizzle the crust heavily with olive oil. Top the dough with half of the bruschetta ingredients and half of the cheese, reserving the remaining bruschetta toppings and cheese for tomorrow night's meal. Bake at 425 for 20-25 minutes or until pizza is cooked through. The following night, prepare your second batch of pizza and top with the remaining ingredients.
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Salmon Patties over Salad
I found this recipe in a recent issue of BHG, but changed it somewhat, in my opinion, for the better. It was originally presented as a salmon burger, but I thought serving it over a salad would be a better way to introduce veggies into the meal.
20 oz. salmon filet, skin removed
1 c. crackers, crushed
2 eggs
1 tsp. Italian seasoning
¼ tsp. lemon-pepper seasoning
¼ tsp. salt
¼ tsp. ground black pepper
2 tbsp. Dijon or honey-mustard
1 (5oz.) pkg. salad greens
1 (9oz.) pkg. fresh baby spinach
1 pint grape tomatoes, sliced
1 (5oz.) container feta cheese
2 avocados
Red Wine Vinaigrette dressing (recipe here)
Cut salmon filets into 2-inch pieces and place in a large bowl. Add to the bowl the crushed crackers, eggs, spices, and mustard. With wet hands, mix everything together, mashing the salmon slightly as you go. Shape the salmon mixture into 6 or more patties. (Make one burger-sized patty for each adult, and smaller patties for the kids.) Grease a large griddle and place on high heat. Set the salmon patties on the hot griddle and cook for 3-4 minutes on each side, turning only once. Remove from heat and let cool.
As the salmon cooks, put half of the salad greens, spinach, tomatoes, and feta cheese in a large salad bowl and toss with red wine vinaigrette. Serve entrée-sized salads and top with sliced avocado and one salmon patty. Reserve the remaining patties and salad ingredients for tomorrow night’s meal.
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Spaghetti with Zucchini-Tomato Sauce
This recipe seems so low-cal that I feel morally obligated to add a ridiculous amount of cheese. Feel free to add grilled chicken if your family refuses to eat vegetarian. However, it is awesome as-is.
1 lb. spaghetti noodles
2 cans diced tomatoes (or 6-8 fresh roma tomatoes if they are in season)
2 (8oz.) cans tomato sauce
3 small zucchini, sliced thinly
1 tsp. dried basil (or 1 tbsp. fresh basil, chopped)
1 tsp. dried oregano
¼ tsp. garlic powder
Salt and pepper, to taste
Dash crushed red pepper, optional
1 c. Parmesan cheese, optional
2 cans diced tomatoes (or 6-8 fresh roma tomatoes if they are in season)
2 (8oz.) cans tomato sauce
3 small zucchini, sliced thinly
1 tsp. dried basil (or 1 tbsp. fresh basil, chopped)
1 tsp. dried oregano
¼ tsp. garlic powder
Salt and pepper, to taste
Dash crushed red pepper, optional
1 c. Parmesan cheese, optional
Cook pasta al dente according to package directions. As water boils, grab a medium-sized pot or large iron skillet with a tight-fitting lid, and add the tomatoes, tomato sauce, sliced zucchini, and spices. Simmer on medium-heat, stirring occasionally, until pasta is cooked. Taste sauce and add additional seasoning, if necessary.
Drain pasta and toss with the zucchini-tomato sauce. Serve, and top with additional cheese if desired.
* Reserve leftovers for tomorrow night's meal.
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BLT Sandwich24oz. thick-cut bacon (I use a pepper-crusted bacon and OMG)
2 tomatoes
½ head lettuce
½ medium-sized sweet onion
sliced Cheddar
mayonnaise
spicy brown mustard
1 loaf sliced Italian or Texas toast
Cook bacon in skillet until well-done. Remove from heat and place on a plate lined with paper towels to absorb the grease. Set aside half of the bacon for tomorrow night’s meal. While the bacon cools, slice the tomatoes and onion and wash the lettuce. Prep your sandwiches with the mayonnaise, mustard, and cheddar on the bottom piece of bread, then add bacon, and top with the lettuce, tomato, and onion.
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Greek Salad with Grilled Chicken
3 boneless skinless chicken breasts, thawed
3 tbsp. butter
1 small head of romaine lettuce, washed and chopped
1 (9oz.) bag fresh baby spinach, washed and stems removed
5 oz. grape tomatoes, sliced in half lengthwise
2 oz. pitted Greek olives, sliced
2 oz. banana peppers, sliced
2 oz. marinated artichoke hearts, sliced
1/4 c. sliced red onion
1/4 c. sliced red onion
3 oz. feta cheese crumbles
Parmesan cheese
red wine vinaigrette (recipe here)
Melt a few tbsp. butter in a large skillet or grill pan. Season chicken breasts heavily with salt, pepper, and Cajun seasoning or ground red pepper, if desired. When pan is hot, carefully add chicken breasts and let it grill over high heat, turning only once or twice to ensure that chicken browns/blackens well. Once cooked through, remove from heat, slice into 1/2" slices, and keep warm.
While chicken grills, wash and prep your lettuce, spinach, tomatoes, olives, peppers, artichokes, and onion. Add these ingredients to a large salad bowl and toss with feta, parmesan, and dressing. Serve in entrée-sized portions and top with several slices of the grilled chicken.
* Reserve leftovers for tomorrow night's meal.
(Sidenote: salad doesn’t typically keep well for more than 24 hours or so after it has been tossed with dressing, so you may want to add dressing to only half of the tossed salad that you will be serving tonight, reserving the “naked” salad and leftover dressing separately for tomorrow night’s meal.)
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Italian Sausage and Mushroom Pizza
1 (20oz.) pkg. sweet or hot Italian sausage (I use Jennie-O turkey sausage)
1 (8oz.) pkg. sliced white or baby portabella mushrooms
2 c. spaghetti sauce
8 oz. sliced provolone, provel, or mozzarella cheese
Olive oil
Salt and pepper, to taste
Basil, to taste
2 recipes pizza crust (here) or 2 store-bought pizza crusts
Layer sliced mushrooms on a greased double-layer of aluminum foil. Brush mushrooms with olive oil and season with salt, pepper, and basil. Set aside. On a hot charcoal grill, carefully cook sausage links for approximately 15 minutes or until cooked through, turning occasionally. While sausage cooks, carefully place the aluminum foil sheet of mushrooms onto the grate, and cook through. Remove mushrooms and sausage from heat, and slice the sausage links in ¼” inch diagonal slices.
Preheat oven to 425 degrees. Knead your pizza dough into a circle on a well-greased cookie sheet, and layer with 1 c. spaghetti sauce and half of the cheese. Top with half of the sausage and half of the mushrooms, and bake for 20 minutes or until cheese is lightly browned and bubbly. (If you are using store-bought crust, please follow directions listed on the package.)
For the next night’s meal, prepare pizza dough fresh, top with the remaining sauce, cheese, sausage, and mushrooms, and bake according to the instructions above.
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Grilled Chicken Thighs, Mashed Potatoes, and Broccoli Spears
2lb. chicken thighs: bone-in, skin-on (about 8 chicken thighs total)
4 large baking potatoes, peeled slightly (or peeled all the way if you don’t like skins in your mashed potatoes)
2 lb. frozen or fresh broccoli spears
2 tbsp. hot sauce
1 tbsp. brown sugar
1 tbsp. Dijon mustard
1 tbsp. ketchup
dash of Worcestershire sauce
salt and pepper
3-4 tbsp. butter
Milk
lemon-pepper seasoning
Heat your charcoal grill. While the grill heats up, mix hot sauce, brown sugar, Dijon mustard, ketchup, and Worcestershire sauce in a small bowl and season heavily with salt and pepper. When the grill is ready, carefully place chicken thighs (bone-side down) onto grate and baste heavily with the hot sauce mixture. Turn chicken occasionally until cooked through, about 30-40 minutes, basting with the hot sauce mixture frequently. Use a meat thermometer to verify that chicken is cooked to 165 degrees internally before removing from the grill.
When chicken has been on the grill for about 20 minutes, wash 2 potatoes, peel, and dice into 1” chunks. Place potatoes in a large pot with a tight-fitting lid, and fill with water. Place on high heat and boil potatoes until they are easily pierced with a fork, about 10 minutes. Remove from heat, drain water from the pot, and add 2 tbsp. butter and milk. (Start with ¼ c. milk and add more as needed.) Mash potatoes with a potato masher or hand mixer, adding milk as needed to reach your preferred consistency. Season to taste with salt and pepper.
In the last 5-10 minutes of the chicken grilling, start on the broccoli. Melt remaining 2 tbsp. of butter in a skillet on med-high heat. When melted, add 1lb. broccoli spears and season with salt, pepper, and lemon-pepper. Sauté broccoli, stirring occasionally, until cooked through.
When chicken is done, remove from the grill and serve with mashed potatoes and broccoli.
For tomorrow night’s meal, prepare mashed potatoes using the two remaining potatoes, and prepare the remaining broccoli. Serve with the leftover chicken thighs.
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Sweet Orange Salmon, Rice, and Zucchini-Squash Medley
(This one is a bit of a cheat as I use Rice-a-Roni instead of conventional brown rice. It’s good, it’s fast, and has a minimum of wacky ingredients compared to other brands. Plus it’s dairy-free, so BONUS. Also, the salmon recipe is from Cooking Light magazine.)
2 tbsp. brown sugar
1 tsp. chili powder
½ tsp. grated orange rind (or you can substitute a few tbsp. orange juice)
½ tsp. ground cumin
½ tsp. paprika
¼ tsp. salt
¼ tsp. ground coriander
1/8 tsp. black pepper
4 (6oz.) filets fresh salmon (or one side of salmon, cut into 4 servings)
2 zucchini
2 yellow squash
olive oil
salt and pepper
dried rosemary
dried Italian seasoning
2 (7oz.) pkg. Rice-a-Roni Rice Pilaf (or other flavor you prefer)
Heat charcoal grill. While charcoal heats, combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon filets. Place salmon on the top grate of your grill or away from direct heat, letting the smoke do the cooking, about 20 minutes.
After you place your salmon on the grill, slice zucchini and squash and layer onto a large greased sheet of aluminum foil. Brush with olive oil and season with salt pepper, rosemary, and Italian seasoning. Grill vegetables until cooked through but still firm. Remove from heat.
While salmon and vegetables are grilling, prepare rice according to package directions. The rice will take about 20-25 minutes to cook from start to finish. You can also start your rice before you put your salmon and vegetables on the grill, as they will all finish up about the same time anyway.
Serve 2 filets of salmon with half of the rice and half of the zucchini-squash medley.
* Reserve leftovers for tomorrow night's meal.
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Italian-Roasted Squash and Sausage
1 (1lb.) pkg. smoked beef or turkey sausage
3 medium-sized yellow squash
3 medium sized zucchini
1 c. Italian dressing
1 loaf French bread
butter
salt and pepper
parmesan cheese
garlic powder
Remove sausage from package and slice equally into 6 sections. Wash the squash and zucchini and cut each one in half lengthwise, and once crosswise, so that each is cut into fours. In a large iron skillet with tight-fitting lid, melt a few tablespoons of butter, and place sausage on the bottom, followed by all of the squash and zucchini. Salt and pepper generously, then add the Italian dressing and cover with the lid. Let this cook for about 10 minutes, occasionally stirring the sausage, squash, and zucchini very gently. Meanwhile, turn on your broiler, slice the French bread, and butter each piece, sprinkling with parmesan cheese and garlic powder. Place under broiler for 5+ minutes or until toasted lightly. By this time your sausage should be cooked through and the squash should be tender but not mushy. Plate up half of the sausage, half of the squash, and dust lightly with parmesan cheese. Serve with bread.
* Reserve leftovers for tomorrow night's meal.
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Meatball Subs and Salad
1 lb. ground beef
¾ c. bread crumbs
2 tsp. dried Italian seasoning
1 tsp. minced garlic
2 tsp. dried parsley
2 tbsp. grated Parmesan
1 egg
1 loaf French bread
1 tbsp. olive oil
½ tsp. garlic powder
1 (14oz.) jar spaghetti sauce
4 slices provolone cheese (or mozzarella)
1 medium-sized head romaine lettuce, torn
1 large tomato or 2-3 roma tomatoes
1 small cucumber
Parmesan cheese
Italian or vinaigrette dressing
Preheat the oven to 350°. In a medium bowl mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan, and egg. Shape into 12 large meatballs, and place in glass baking dish. Bake for 15-20 minutes or until cooked through. Meanwhile, cut the French loaf in half lengthwise and remove some of the bread from the inside to make a well for the meatballs. Brush the bread with olive oil and season with garlic powder. Slip the bread into the oven during the last 5 minutes of the meatball’s baking time, or until lightly toasted.
When the bread is toasted, remove from the oven and spread some of the spaghetti sauce on the bread and top with the meatballs. Top meatballs with more sauce, and cover with cheese. Return to the oven for 2-3 minutes to melt the cheese. Cut the loaf in half and set one half aside for tomorrow night’s meal. Serve with salad.
Salad: Rinse romaine lettuce well, and tear into bite-sized pieces. Slice tomatoes and cucumbers, and combine with lettuce in a large serving bowl. Top with parmesan and dressing, and toss well. Sidenote: I find that prepared salad is usually still OK the second night, however, saving it much longer than that will result in wilty lettuce, so definitely only prepare what you’ll eat within 2 nights. Wilty lettuce is SO not good.
* Reserve leftovers for tomorrow night's meal.
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Pasta Con Broccoli
1 lb. shell pasta
1 (16oz.) pkg. frozen broccoli florets or 1 lb. fresh broccoli, rinsed and chopped into pieces
8 oz. pkg. white or baby portabella mushrooms, sliced
¼ c. red onion, diced
butter
2 jars Alfredo sauce (I like Classico and Bertolli brands)
Cook pasta according to package directions in a large stockpot with lid. While water boils, sauté the broccoli, mushrooms, and onion in a few tablespoons of butter over medium-heat in a large iron skillet. When onions are translucent and broccoli is cooked (but not mushy), set your heat to low and add the alfredo, stirring occasionally with a wooden spoon until heated through. When pasta is done cooking, drain and return to pot. Remove the broccoli-alfredo sauce from heat and combine with the pasta in the stockpot, and stir to combine all ingredients.
* Reserve leftovers for tomorrow night's meal.
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Pizza with Bacon, Spinach, Tomatoes, and Mushrooms
2 recipes for fresh pizza dough (here’s a good one) or 2 pkg. store-bought dough
3 c. spaghetti sauce or pizza sauce
½ lb. bacon, cut into ½” pieces (I use pepper-crusted bacon)
9 oz. bag fresh spinach
8 oz. mushrooms, sliced
½ pint grape tomatoes, sliced
8 oz. fresh mozzarella, cubed
Heat large skillet on med-high heat and cook the bacon until crisp. While bacon fries, prepare pizza crust according to recipe, or unroll store-bought dough onto pizza stone or greased cookie sheet, and preheat the oven to 425 degrees. When bacon is crisp, remove from the skillet and place it on a plate lined with paper towels to absorb the extra grease. Drain any grease from the skillet, and return to the stove. Turn on the heat again to medium, and add the sliced mushrooms, tomatoes, and fresh spinach to the skillet. Add salt and pepper to taste and stir occasionally until the mushrooms and tomatoes are soft, and the spinach is slightly wilted. Remove from heat.
Spread about 1 ½ c. sauce onto the pizza crust, then half of the spinach-tomato mixture, half of the cooked bacon, and half of the cheese. Reserve the remaining sauce, spinach mixture, bacon, and cheese for tomorrow night’s meal. Cook at 425 degrees for 20-25 minutes or until pizza is evenly browned. (Sidenote: if you're using store-bought dough, please follow the baking directions listed on the package!)
On Night Two: prepare pizza dough, and top with the leftover sauce, spinach-tomato mixture, bacon, and cheese, and bake at 425 for 20-25 minutes.
* Reserve leftovers for tomorrow night's meal.
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Grilled Vegetable Sandwiches and Sweet Potato Fries
1 small eggplant
1 small yellow squash
1 small zucchini
½ red or sweet onion
6 oz. white or Portobello mushrooms
Butter
Mayonnaise
Spicy mustard
3 oz. crumbed bleu or feta cheese
1 16-20 oz. loaf Italian bread
Slice all vegetables lengthwise into thin strips, and lay in a single layer on 2 large sheets of greased aluminum foil. Drizzle or brush with olive oil, and season with salt, pepper, and dried basil. Heat your gas or charcoal grill, and keeping your vegetables on the foil, cook the vegetables until they are nicely grilled and browned. Meanwhile, slice the Italian loaf lengthwise, creating a sub-sandwich type of opening. Remove a bit of the extra bread from the center of each piece to form sort of a concave center, and discard. Butter the inside of both pieces, spread mayonnaise and mustard on the inside of the top piece of bread, and sprinkle the bleu cheese on the inside of the bottom piece of bread. When vegetables are grilled, arrange them in layers on the sandwich, and top with the top piece of bread. Grill the whole sandwich for a few minutes on each side, pressing flat as much as possible with a large metal spatula.
Serve with Spicy Sweet Potato Fries. Recipe here. When serving the SPF with the grilled vegetable sandwich, you can streamline your meal prep by slicing all of the vegetables and the potatoes, then get your potato fries in the oven before putting the other vegetables on the grill. By doing this your sandwich and fries should be done cooking around the same time.
* Reserve leftovers for tomorrow night's meal.
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Chili Mac
1 lb. ground turkey or beef
1/2 small white onion, chopped finely
2 cans chili beans, drained
1 can black beans, undrained
1 can diced tomatoes, undrained (or one large tomato, diced)
Salt and pepper, to taste
1/3 lb. spaghetti or macaroni noodles
Chili toppings: shredded cheese, sour cream, jalapenos, or raw onion
Recipe for chili seasoning (I use this one)
First heat a large pot of water to boiling. While water boils, brown the ground turkey or beef with the onion in a large iron skillet, breaking the ground turkey/beef into very small crumbles. Salt and pepper heavily as it cooks. When meat is cooked through, add 2 tbsp. of the chili seasoning (or more, to suit your tastes) along with the chili beans, black beans, and tomatoes, and heat through. When your water reaches boiling, add the noodles and cook according to package directions. Let the chili simmer while the noodles cook.
When noodles are done, mix it with the chili and add your favorite chili toppings. Yum.
* Reserve leftovers for tomorrow night's meal.
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Spicy Caprese Pasta
1lb. penne pasta
6oz. fresh or shredded mozzarella
6 roma tomatoes, sliced thinly (I use 2 cans undrained diced tomatoes when fresh tomatoes are not in season)
1 tbsp. Cajun seasoning
2 tsp. basil
salt and pepper, to taste
Cook pasta until al dente, according to package directions. While water is boiling, add sliced roma tomatoes to a large skillet and season with basil, salt, and pepper. Cover with lid and let simmer while noodles cook, stirring occasionally and mashing slightly with a fork. Meanwhile, if you are using fresh mozzarella, cut the cheese (HA!) into ½” cubes. When pasta is cooked, drain and return to pot. Add tomatoes to the pasta, along with Cajun seasoning and cheese. Stir until combined and serve with roasted broccoli, green beans, or salad.
* Reserve leftovers for tomorrow night's meal.
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1 ½ -2 lb. top sirloin steak (I usually order 2 smaller steaks, about 3/4lb. each, from this place)
4 small or medium sized sweet potatoes, peeled and cut into large chunks
(2) 10oz. pkg. frozen asparagus spears (or 1+lb. fresh)
butter
brown sugar
lemon-pepper seasoning
salt and pepper, to taste
Place sweet potatoes, a couple tablespoons of butter, 3 tbsp. brown sugar, and 3-4 tbsp. water in a large microwave-safe glass casserole dish with tight-fitting lid. Microwave on high for 8-10 minutes or until potatoes are cooked through.
While potatoes are cooking, heat charcoal grill or stovetop grill pan on high heat and put a couple tablespoons of butter in the pan to melt. Meanwhile, salt and pepper each steak heavily on both sides, and place side-by-side on your grill pan. This is all the seasoning your steak will need, seriously. Grill for 4-5 minutes on each side turning ONLY once, or until it’s cooked to your liking. Let the steak rest for at least 5 minutes after it’s done cooking to retain its juices.
While steak is grilling, heat a few tbsp. butter in a skillet and add the asparagus. Season with salt, pepper and a small amount of lemon-pepper seasoning until cooked but still firm. Remove from heat.
* Reserve leftovers for tomorrow night's meal.
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Bleu Cheese Turkey Burgers and Oven Fries
4 large Yukon gold or baking potatoes
olive oil
salt and pepper, to taste
1 ½ lb. ground turkey
5 oz. container crumbled bleu cheese
whole wheat hamburger buns
salt and pepper, to taste
pickles, tomatoes, spicy mustard, or any other burger toppings you like
Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. Using a sharp knife, slice just 2 of the potatoes to make fries. (Save the other 2 for tomorrow night’s meal.) Place the sliced potatoes into a large plastic container, drizzle with olive oil, sprinkle with salt and pepper, and cover with lid. Shake container for a minute or so to evenly disperse the oil and seasonings. Arrange the uncooked fries on the baking sheets and space evenly. Bake for 30 minutes, flipping them once with a spatula halfway through.
While the fries are baking, divide ground turkey into 4 sections (or more, if you’re feeding kids), and roll each section into a ball. (Note: I can make 4 adult-sized patties and 4 kid-sized patties with 1 ½ lb. meat.) Heat a stovetop griddle on medium-high heat, and add a few tablespoons of butter on the griddle to grease. When butter is melted, carefully place each ground-turkey ball onto the hot griddle and immediately smash thin with a metal spatula. Season generously with salt and pepper. Flip each burger after a couple of minutes and season the other side with salt and pepper, smashing the burger occasionally with the spatula until it is slightly charred, the thickness you prefer, and cooked through. Remove from heat.
While the oven fries are baking for the last few minutes, throw your hamburger buns face-up on a baking sheet and turn on your broiler to toast the buns and brown your fries slightly. Keep a close eye on it while it’s under the broiler, as it can burn very easily! (I have ruined many a bun by not watching closely enough.) Meanwhile, stir a couple tablespoons of Ranch dressing or sour cream in with the bleu cheese to make it more of a spread, so the crumbles won’t fall out of your burger as you’re eating it.
When the buns and fries are done toasting, assemble your burgers, top with the bleu cheese spread and your favorite burger toppings, and serve with the oven fries.
Sidenote: tomorrow night, slice the remaining 2 potatoes into fries and bake them while you assemble the already-made burgers. Fresh oven fries are a must!
* Reserve leftovers for tomorrow night's meal.
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Spicy Black Beans over Rice
Start this dish by preparing long-grain brown rice according to package directions. You'll want to make at least 4 cups of cooked rice. While rice simmers, combine the following ingredients in a medium-sized pot with a tight-fitting lid:
4 cans black beans (drain 3)
1 bell pepper, finely chopped
1 medium fresh tomato, diced (or 1/2 can diced tomatoes)
2 tsp. ground cumin
2 tsp. dried cilantro
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
Optional: add ground red pepper or diced jalapenos for added kick
Stir all ingredients together and simmer on low for approximately 20 minutes, stirring occasionally. When rice is fully cooked, turn off the beans. Serve rice topped with a generous portion of the black beans, sour cream and shredded cheese. This recipe will feed a family of 4, with plenty of leftovers.
* Reserve leftovers for tomorrow night's meal.
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Sausage and Pepper Pasta
1 (20oz) pkg. sweet or hot Italian sausage links (Jennie-O's turkey Italian sausage is great!)
4 bell peppers, sliced (green! red! orange! yellow!)
1 lb. pasta
olive oil, crushed red pepper, parmesan cheese
Fill a large stock pot with water and heat to boiling. While water heats, add sausage links and sliced peppers to a hot skillet and cook until sausage links are cooked through, approximately 15 minutes. (Remove the peppers after about 10 minutes if they start to look overcooked.) When water reaches a boil, add the pasta and cook according to package directions.
Remove sausage from skillet and slice all links on the diagonal. Drain pasta and return to pot. Toss with the sliced peppers and sausage, olive oil, crushed red pepper, and parmesan. Meal In One. Done.
* Reserve leftovers for tomorrow night's meal.
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2 large frozen chicken breasts, seasoned with salt and pepper
1 large baking potato, cut into 1/2 inch cubes
5-6 stalks celery, sliced thinly
4 carrots, peeled and sliced thinly
6oz. sliced mushrooms
2 quarts chicken broth
1/2 lb. egg noodles
salt and pepper, to taste
Combine the first six ingredients into a 5qt. crockpot, and season heavily with salt and pepper. Set on low and cook 6-8 hours. When crockpot is done cooking, fill a large stockpot with water and heat to boiling. Add the egg noodles and cook al dente, according to package directions. While pasta cooks, remove the chicken from the crockpot and shred. Drain pasta, and return noodles to the pot. Add the contents of the crockpot along with the shredded chicken into the stockpot and heat through, adding additional salt and pepper if needed.
* Reserve leftovers for tomorrow night's meal.
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1 (14oz.-16oz.) pkg. smoked beef sausage or smoked turkey sausage, sliced thinly on the diagonal
5-6 bell peppers, various colors, sliced into strips
4 medium-sized baking potatoes, diced into 1" cubes
8oz. sliced mushrooms
1/2 medium-sized red or sweet onion, chopped
salt and pepper, to taste
shredded cheddar cheese
Heat a few tbsp. canola oil in a large iron skillet on med-high heat. Add all ingredients to the skillet except for the cheese, and cover with the lid. Cook for 15-20 minutes, stirring every few minutes to prevent sticking. When potatoes are cooked through and browned nicely, turn off heat, smother with cheese, and cover with lid for a few minutes until cheese melts.
Sidenote: Since my iron skillet isn't large enough to accommodate this recipe, I halve the quantities and cook the dish 2 nights in a row. It's so easy and quick, I don't mind "having" to cook it twice. Another tip is to cut the potatoes first and add those to the hot skillet to get a headstart on cooking while you chop the rest of the vegetables. That way you don't risk overcooking your peppers and mushrooms.
Sidenote 2: This recipe sorta comes from Eric's dad, but I'm not entirely sure of its accuracy. Basically one time Eric threw a bunch of stuff (the ingredients above) into a pot and I was soon addicted. I asked him how he'd thought of it and he said his dad used to make it on family camping trips. Hence, my unoriginal name. We've tweaked it slightly and it is one of our favorite dishes.
* Reserve leftovers for tomorrow night's meal.
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Hotdogs, Brats, and Salad
* Reserve leftovers for tomorrow night's meal.
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1.5-2lb. beef stew meat or chuck roast, cut into 1" cubes
3 medium-sized baking potatoes, cut into 1/2-inch cubes
8oz. sliced carrots (frozen or baby, or 5 regular, old-school carrots)
5 celery stalks, sliced thinly
8 oz. sliced mushrooms
2 quarts all-natural beef broth
salt and pepper, to taste
Place meat in the bottom of a 5-qt crockpot, and season heavily with salt and pepper. (I am of the firm opinion that you can't have too much black pepper.) Add the next 4 ingredients in the order listed, and season again with salt and pepper. Add 1 or 1.5 quarts of broth, until liquid covers the vegetables. Place unused broth in fridge. Cover, and set on Low for 8 hours. When crockpot is done, place colander over large stockpot and pour contents of the crockpot into the colander, so the liquid from the crockpot drains into the stockpot. Add the leftover broth that you stored in the fridge, and bring the liquid to boiling. While broth boils, add 3 large tbsp. cornstarch to a small amount of cold water and stir. Add cornstarch mixture to boiling broth and stir constantly until it thickens to your liking. Turn off the stove, add the contents from the colander into the large stockpot and heat through. Serve with mountains of buttered bread.
* Reserve leftovers for tomorrow night's meal.
